I picked up a quart of strawberries at the farmer’s market the other day, so strawberry scones are on the menu. If you love scones, you’ll fall in love with these. And if you really love scones, you’ll know that you should make make a double batch of these, bake them, and pop them in the freezer for later. It’s the only logical choice for a scone lover.

Ingredients

2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon of salt
6 tablespoons cold unsalted butter, cut into pieces
1 egg
1/2 cup buttermilk {How to Make Buttermilk}
1 1/2 cups strawberries, stemmed and cut into bite-sized pieces
1 beaten egg to brush on top of scones
1 tablespoon sugar to sprinkle on the top of scones

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper {I use Silpats} and set aside.

In a bowl, stir together first 4 dry ingredients. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Add chopped strawberries and toss until well coated in flour mixture. In a small bowl, whisk together the egg and buttermilk. Add egg mixture to the flour mixture all at once and stir until a sticky dough forms.

Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not over-knead or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.

Arrange the wedges, 2 inches apart, on the prepared sheet. Brush with beaten egg and sprinkle with a little sugar. Bake for 20 minutes until lightly browned. Enjoy!

~Mavis